Sunday, June 13, 2010

Jamaican Beef Dumplings

1/2 cup finely chopped scallion
1/4 cup finely chopped onion
3/4 tsp curry powder
1/4 tsp dried thyme
4 cups vegetable oil, divided
1/2 pound ground beef
2 TBS finely dried bread crumbs
Hot sauce (preferably Jamaican; I used Anthony's Jamaican Jerk Sauce, not hot for kids sake)
30 dumpling wrappers

Cook scallion, onion, curry powder, and thyme in 1 1/2 TBS oil with 1/2 tsp salt and 1/4 tsp pepper in a 10 inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through about 3 minutes. Season with hot sauce and Cool.

Put a rounded tsp filling in center of wrapper. Lightly brush the edge of wrapper with water and then fold in half diagonally and press and seal. Form remaining dumplings.

Heat 1 inch of oil to 350 degrees in a 12 inch skillet. Fry dumplings in 3 batches, turning once or twice until golden brown, 2-3 minutes per batch.

If Freezing flash freeze on cookie sheets and then bag.
I tried frying them directly in oil from frozen as well as thawing on paper towels and patting dry and then fry as above. Both worked well.
Jacey suggested fry frozen in a couple tablespoons of oil then add a 1/4 cup water and cover for a few minutes.

1 comment:

  1. Actually, below are the directions that I use, which came from Cook's Illustrated....

    Do not thaw before cooking. Brush bottom of 12” skillet with 1 tbls of canola oil and arrange half of dumplings with flat side facing down. Place skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes. Reduce the heat to low, add ½ cup of water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes. Uncover the skillet, increase heat to medium-high, and continue to cook 3-4 minutes until dumpling bottoms are well browned & crisp (if needed). Slide dumplings to paper towel lined plate, browned side down. Serve with slightly heated dipping sauce.